Soak the noodles in a large bowl with hot water. Leave it for about 10 min so they start to soften.
Mix the Padthai sauce base together in a small saucepan. Heat on medium heat until sugar dissolve and sauce become a little thicker. Add some water and let it simmer for a few minutes.
On a big pan or wok, medium heat, add cooking oil in, garlic and finely sliced shallots, stir well
Add your meat (in this recipe I use prawns) into the wok. Cook for 1 or 2 minute until the meat cooked through. Remove them to a plate. Leave it aside
Add noodle into the same pan along with Padthai sauce, put 1-2 crushed peanut in, add some fish sauce or sugar or tamarind if needed and taste. Padthai should taste sweet, sour, salty and nutty. Stir well for about 10-15 min or until noodles cooked through.
Move your noodles on one side of the wok, add 1 tbsp of cooking oil and add some eggs in. Leave eggs to cook through for a few minutes before mix through with the noodles.
Add prawns (or hard tofu) back in the pan. Stir well, then add half of bean sprouts, spring onion or chinese chive and crushed peanut if you prefer.
Serve this delicious Padthai noodles with a wedge of lime and chilli flakes. You can have bean sprouts on the side too for an extra crunch.
